MY THANKSGIVING MENU WITH RECIPES
This week marks the one year anniversary of my blog, After Orange County. My how time flies when you’re havin’ fun! It has been a great year of sharing and making wonderful new friends in the process. I have loved the journey and am excited about where my little blog will take me in the years to come. Thanks so very much for being a loyal follower. You are the reason I do this, and you are what makes it all worthwhile.
One year ago my goal was to have this blog live in time to share one of my favorite times of year: Thanksgiving. I wanted to publish my Thanksgiving menu with recipes for some of my all-time favorite dishes. A year later, as I plan this year’s Thanksgiving menu, I thought it would be a great time to revive some of those recipes just in time for your Thanksgiving. So here ya go… just click on the underlined titles and it will link to the recipes.
Let’s start with the jewel of the table: the turkey. This time last year I shared the recipe for Super Moist & Delicious Brine Cured Roast Turkey. I gave a lengthy, step-by-step tutorial which I guarantee will result in the best tasting turkey you will ever make!
I adapted the recipe from one I got at The Inn at Little Washington, where acclaimed Chef Patrick O’connell has perfected the art of the turkey.
What makes this recipe so moist and full of flavor is the brining process. Since I started brining my turkeys with this recipe, I will never use another. It’s that delicious! Friends who have tried this recipe swear by it too.
If you purchase a frozen turkey, be sure to buy it in time to allow it to thaw for 4 to 5 days in the refrigerator, depending on its size. One to two of those days can also encompass the brining process.
Oh, and here’s one more piece of turkey advice: To avoid the over-done wings and legs you see in my turkey, wrap those parts in aluminum foil, then remove the foil for the final hour of roasting.
Hopefully you have someone in your family that knows how to carve the beautiful, brine cured roast turkey that you have labored over for days. If not, here’s a little video from a favorite website, Tasting Table, on turkey carving techniques.
Another wonderful recipe I posted this time last year was for Grandma Nellie’s Wicked-Good Cranberry Relish. Talk about one fantastic recipe, this one will knock your socks off, and will likely become a staple in your Thanksgiving recipe repertoire.
It is delicious and slightly spicy, just like Grandma Nellie! We make it in double and triple batches because it is just so good!
Served with mounds of cream cheese and water crackers, it makes the perfect Thanksgiving appetizer.
Another winning recipe I shared this time last year was for my Simply Irresistible Cream Biscuits. They are just that, “simply irresistible”!
They are also really quick and easy to make. Try them, you’ll be really glad you did!
Last November I also shared my recipe for Pumpkin Pie in the Sky. Over the years, I have perfected my recipe for Pumpkin Pie and challenge anyone out there to a Pumpkin Pie Throwdown.
How is your Thanksgiving menu planning coming along? I’d love to hear about it, so please leave me a comment below.
Stay tuned and in the next couple of days I’ll be sharing lots more Thanksgiving recipes and inspiration.
So there you have it: MY THANKSGIVING MENU WITH RECIPES
Thanks for dropping in! Do please leave a comment below. I’d love to hear from you!
- If you enjoyed this post, please help me spread the word by sharing it on your Facebook Page. You can “Like” my Facebook Page here.
- If you enjoyed the photos, please “Pin Them” on your Pinterest page. You can follow my Pinterest Page here.
- If you’d like to read After Orange County every time a new article is posted, please “Subscribe” to the blog using the Subscription Box above.
- Do you Tweet? Please follow my Twitter Page here.
- Follow my blog on BlogLovin.com
All opinions expressed in this post are my own. All photos are the original property of Celia Becker @ www.AfterOrangeCounty.com and may not be reproduced without specific permission.